Chocolate Chip M&M Cookies

These are tried-and-true family-favorite Chocolate Chip M&M Cookies with two secret ingredients– no wonder they’re the best! These cookies are crisp on the outside yet soft and chewy in the center.

Chocolate Chip M&M Cookies

 These bakery-style massive Chocolate Chip M&M ® Cookies make for such a great treat. They’re soft, chewy, and loaded with chocolate! Plus they’re massive and who doesn’t like huge cookies?!

So what are the two secret ingredients? Whipped egg whites and oat flour! Curious? Read on.

How to make these cookies 

1. Combine the butter, brown sugar, and white sugar.
2. Cream the ingredients together, either in a stand mixer or with a hand mixer. Take your time here, because we want the dough to be very creamy and smooth.
3. Add in two large egg yolks and the vanilla extract and mix to combine. (Use the extra egg white in this easy egg wrap recipe.)
4. Combine the one egg white with cream of tartar. (Here’s a description of what cream of tartar does in baked goods)
5. Beat until light and fluffy.
6. Add the egg mixture to the wet ingredients and fold to combine.
7. Combine all the dry ingredients and stir to combine.
8. Add dry ingredients to wet ingredients.
9. Mix until you’ve got a thick smooth dough. Avoid overmixing the dough; stir until everything is just combined.
10. Add in the regular-sized and miniature chocolate chips.

Instructions, continued

1. Stir to evenly disperse the chocolate.
2. Measure balls of dough using a ¼-cup measuring cup to measure the balls of dough.
3. Roll into flat wide discs and press M&M’s on top.
4. Bake! Add a few more chocolate chips and/or M&M’s on top to make these cookies pretty and ensure there is chocolate in every bite of these scrumptious cookies!

Chocolate Chip M&M Cookies Baking Tips

• Accurately measure flour: Pushing a measuring cup into a bag or container of flour will pack in way more flour than is needed. To properly measure your flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a knife to level the measuring cup at the top. (Video visual here)
• Room-temperature eggs and butter: Don’t melt the butter or the cookie dough will need to be chilled before baking. Check out this guide to bringing eggs and butter quickly to room temperature.
• Use quality ingredients: Choose real butter (not margarine), pure vanilla extract, and high-quality chocolate chips (I recommend Guittard® or Ghirardelli®) for the best flavor.
• Use a ¼-cup measuring cup to get consistent dough ball sizes. This will ensure even baking.

More cookie recipes: 

• Pumpkin Chocolate Chip Cookies reader favorite recipe!
• Brown Butter Chocolate Chip Cookies with oats
• Lemon Curd Cookies shortbread cookies with lemon curd filling
• Chocolate Crinkle Cookies chocolate cookies with powdered sugar coating
• Pistachio Cookies with honey and pistachios

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5 from 21 votes

Chocolate Chip M&M Cookies

By Chelsea Lords

These family-favorite Chocolate Chip M&M Cookies are crisp on the outside, soft on the inside, and they feature two secret ingredients!

Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 42 minutes minutes

Servings: 16 cookies

Equipment

• Sheet pan (15" x 10") lined

Ingredients

1x2x3x

USMetric

• ▢ 3/4 cup unsalted butter room temperature
• ▢ 3/4 cup light brown sugar lightly packed
• ▢ 6 tablespoons granulated sugar
• ▢ 1 large egg
• ▢ 1 egg yolk
• ▢ 1/2 teaspoon cream of tartar
• ▢ 2 teaspoons vanilla extract
• ▢ 1/4 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 2-1/4 cups flour see note 1
• ▢ 2 tablespoons oat flour oats that have been blended, see note 2
• ▢ 1-1/2 cups chocolate chips
• ▢ 1/2 cup mini chocolate chips or chocolate chunks
• ▢ 1/2 cup M&M’s

Instructions 

• Preheat oven to 350°F. Line a large sheet pan with parchment paper or a silicone baking mat and set aside.
• In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and creamy, about 3–4 minutes.
• Separate the egg yolks from egg whites, discarding one of the egg whites. Beat the egg yolks and vanilla extract into the sugar and butter mixture. Place the remaining egg white in another bowl. Add the cream of tartar to the single egg white and beat for several minutes until light and fluffy. Add egg white mixture to the rest of the wet ingredients and mix until combined.
• In another bowl, mix together the salt, baking soda, flour, and blended oats (see note 2 for blending instructions). Stir until combined.
• Combine the dry and wet ingredients and stir until just combined. Stir in regular chocolate chips and mini chocolate chips. Don’t add M&M’s at this point.
• Use a 1/4-cup measuring cup to measure out the dough onto a cookie sheet. Strategically place extra chocolate chips and the M&M’s on the tops of the cookies. Roll into big dough balls even in width and height. Place no more than 4 cookies on the sheet pan.
• Bake in a fully preheated oven for 10–12 minutes or until the sides are lightly browned. Remove from the oven and allow the heat from the pan to finish baking the cookies on the sheet for about 4–5 minutes before transferring to a cooling rack. Underbaking your cookies is key to soft and chewy cookies. These cookies have a very soft and chewy center with crisp edges.

Recipe Notes

Note 1: Pushing a measuring cup into a container of flour will pack in way more flour than you need. To properly measure your flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top (video visual here).

Note 2: Simply add quick or old-fashioned oats to a food processor or small blender and pulse until they reach a powdery consistency. Stir to ensure all oats are finely ground and no whole oats remain, as this will impact the texture and liquid absorption of the cookies. Be sure to measure the oat flour after blending, not before.

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

To freeze, scoop the cookie dough into balls and place them on a lined baking sheet. Freeze the dough balls until firm, then transfer them to a sealed bag or container. Store in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 451kcal | Carbohydrates: 65g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 127mg | Potassium: 144mg | Fiber: 1g | Sugar: 37g | Vitamin A: 327IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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